vegetarian bbq

bbq essays

site policy

Easy bar-be-que smoked-brisket recipe

Texas bar-be-que smoked-brisket with ice tea
and cole slaw.
As close to heaven as you can be after bbqed ribs
Note-A smoked-brisket is a major
Smoke barbecue project. It may take

a few months to cook brisket right-just

Kidding... figure between 9-12 hours. It takes

Me that long.

my rules of smoking brisket

1.smoking takes at least 7 hours

-figure one hour per pound.

2.keep the temperature of the

smoker around 190degrees f

3 when the brisket is well smoked

a red ring of smoke will be on the

edge of the brisket

see my picture

Do not be disappointed-you will get

the hang of it. In the beginning my most

common mistake was not cooking it

enough and having to cut the brisket to

check for being done with the thermometer.

Make sure you have a clean thermometer and use your thermometer

you can stick into the middle! red line on edges of brisket from being smoked Bar-be-que Smoked-brisket Recipe Ingredients

1.Its better to get a big piece of brisket that has the fat still on it-look for a 5-10 pound packet untrimmed brisket-ask your butcher for it in the supermarket.

You want the fat so you can have burnt edges the fatty edges of the smoked-brisket.

smoked-brisket ingredients

One brisket ,one of my rub mixtures for the ribs and you can add 1/2 cup of brown sugar to the rub.

rub

1 and 1/2 cup chili powder

1/2 cup paprika

1/2 cup black pepper

1/2 cup onion powder

1/2 cup garlic powder

1/2 cup cayenne pepper ( if you want it spicy) or skip it

after you get the rub mixed-place it by rubbing thinly on the brisket the day before you cook

you open the pack of the brisket-rinse out the juices with water and place the rub thinly on both sides-rubbing it on both sided

place the brisket back in the refrigerator in a clean closed container

the next day

prior to the fire starting fill your water pan to the top-if you want to try something different add half the liquid as Dr Pepper

next day get the fire going and when the smoker is at 200degrees

Add 4 water logged hickory chips to the charcoal pan-throw them up top of the hot charcoals-Always wear your gloves to protect your hands from heat!

Put your brisket on the top grating with the fatty side on top-cook one hour per pound.

Check every hour the temperature keep it over 200 degrees f or add more charcoal to the charcoal pan.

Brisket will shrink when you cook it-its normal

Cooking time is an hour per pound after you get your temperature to 200 degrees. -you want your temperature to remain at least 180 degrees during cooking.

while cooking make sure water is in the pan for 8 hours wrap your brisket in aluminum foil and cook for another 4 hours by either keeping on the smoker baking or in an oven at 180 degrees,

check the temperature internally

cool and serve

tips to remember:

your brisket on the top grating with the fatty side on top-cook one hour per pound.

Check every hour the temperature keep it over 200 or add more charcoal to the charcoal pan.

Brisket will shrink when you cook it-its normal

Cooking time is an hour per pound after .-you get your temperature to 200 degrees. -you want your temperature to remain at least 210 f degrees during cooking. preferably 220 f

while cooking make sure water is in the pan for 8 hours then wrap your brisket in aluminum foil and cook for another 4 hours by either keeping it on the smoker or you cab bake it in an oven at 180 degrees f. Here in Arizona we would rather keep the brisket cooking outside where its most of the year in the 80's so we don't have to crank up the ac.